Pistachio pesto

Prepare the pesto by beating the pistachios in a mortar with a tablespoon of olive oil. Add a pinch of salt and pepper and pour a little more oil flush. Continue to beat until you get a smooth and thick sauce. Set aside a tablespoon for the stuffing. Pour the rest of the mixture into a jar so that you can store it in the fridge or freezer. Open the flat-bread, spread a spoonful of pesto, sprinkle with lemon zest and fill it with slices of Mortadella Suprema.